60 mL (4 tbsp.) Spectrum® Organic Canola Oil
500 mL (2 cups) of sliced mushrooms
1 large onion, minced
1 large carrot, minced
3 stalks of celery, minced
1 package Yves Veggie® Original Veggie Ground Round
7 cloves garlic, minced
30 mL (2 tbsp.) maple syrup
250 mL (1 cup) red wine
2 (32 oz.) cans whole peeled tomatoes, crushed
1 small can tomato paste
4 sprigs fresh thyme or 5 mL (1 tsp.) dry
2 sprigs fresh rosemary or 5 mL (1 tsp.) dry
Kosher salt and freshly ground black pepper
Sauce keeps ups to 6 days in refrigerator.